Tag: side dish for roti

Eggplant curry Instant Pot

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BM #109 : Week 2, Day 1
Theme : DEF – Curries

This week’s blogging theme is Curries in alphabetical order and for the alphabet E, it’s an eggplant curry. My initial plan was to make an egg curry in Instant Pot, but then this one sounded better to me.

Eggplant is not exactly a favorite veggie for most people. I don’t have eggplant haters at home, but at the same time no one requests for it too. But this curry changed that a bit. I have made this couple of times already since my husband likes it a lot.

I use Instant Pot a lot and so I ended up buying couple of cookbooks for it too. One of the books I use most is Archana Mundhe’s The Essential Indian Instant Pot cookbook and this recipe is from there. Every single recipe I tried has turned out great, so it’s a good book to invest if you have an Instant Pot and cook Indian food often. A big bonus with this recipe is that it’s not only tasty, but very very easy to put together too.

Read on for the recipe.

Ingredients:

  • 8 eggplants
  • 1 big onion, minced or grated
  • 1 tablespoon shredded coconut
  • 2 teaspoon ginger garlic paste
  • 2 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon jaggery or brown sugar
  • 2 tablespoons oil
  • 1 cup water
  • Salt to taste

Method:

  1. From the round end of the eggplants, cut a ‘plus’ and cut through until you are close to the stem. Keep the stem intact so that its not cut into four pieces. Set aside.
  2. In a bowl, add the finely chopped onions, coconut, ginger garlic paste, coriander powder, chili powder, garam masala, jaggery and salt as needed. Mix everything well together.
  3. Carefully stuff the eggplants with the prepared mix. You will have some leftover, set it aside.
  4. Turn the Saute mode in Instant Pot. Heat oil. Add the stuffed eggplants. Turn off the Instant Pot and add one cup of water to the bowl. Slowly distribute the leftover filling on top of the eggplants.
  5. Switch to Manual mode for 5 minutes. You can let the pressure release naturally or do a quick release once it’s done.
  6. Once the pressure is released, if the gravy is runny, gently scrape the filling on top of the eggplant and add it to the gravy. Press the Sauté button and bring everything to a boil. This helps the gravy thicken a little bit more. Serve with rice or rotis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

Moong dal with Dill leaves

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BM #106: Week 1, Day 1
Theme : Packed Lunchboxes

My husband’s lunchbox and my son’s lunchbox are completely different. My husband prefers rice and my son doesn’t like rice. I serve rice to my son when he is back from school and pack something light for his lunchbox. Pasta is the only thing they agree on.

Here is a sample of my husband’s lunch. I usually pack a salad or a cooked vegetable on the side, but I was out of time to do so. Dal with dill leaves is a recipe I learnt from my friend and I love it.

Read on for the recipe.

Recipe source: My friend Devi

Ingredients:

  • 1 cup moong dal
  • 1 tomato, diced
  • 1 onion, diced
  • 2-3 green chilies, roughly chopped
  • 1″ piece ginger, grated or minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon turmeric powder
  • Salt as needed
  • 1 cup chopped dill leaves
  • 1 teaspoon ghee
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala

Method:

  1. Wash the dal and pressure cook with the diced tomatoes, onions, chilies , ginger, garlic and turmeric powder. Add about 2.5 cups of water or until the dal is completely submerged and water floats about an inch on top. Pressure cook for 6 whistles (6 minutes in Manual setting in Instant Pot) or until the dal is cooked completely. I use pot in pot method. Let the pressure release naturally.
  2. Heat ghee in a pan and add cumin seeds. Once the seeds splutter, add the cooked dal. Add salt as needed and garam Masala. Roughly chop the dill leaves and add it to the dal. Let everything cook together for a couple of minutes. You can add more water if the dal is dry. Taste test, adjust seasonings. Take off the heat and serve with rice, pickle and chips.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

Chana masala

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BM# 101: Week 3, Day 3
Theme : Creamy gravies

Last month, my old neighbors had come over home. With the kids at school, there was enough time to relax and catch up with each other. We had a mini pot luck and had a great lunch. I had made three gravies that day, two of which I am posting for this theme. I hadn’t picked this theme when I was preparing the meal, it was just good luck that I took pictures of the thali. My friends had brought in vegetable biriyani and bisibela bath. It was served along with the Chana masala, Chettinad mushroom curry and a mixed vegetable curry. Do check out the carrot halwa recipe too, it is a simple and easy way to make this great dessert.

Coming to the Chana masala recipe, this is again from Vegan Richa’s Indian Kitchen. After trying the mushroom curry recipe from the book, I made this first when we had some friends coming over. I didn’t have enough time to soak Chana, so I cooked it for one hour in Instant Pot before making this gravy. If you have time, you can soak the Chana overnight and cook it before making this curry. I already have a recipe for Chana masala in the blog, but this recipe has enough differences to make a separate post.

Read on for the recipe.

Recipe source: Vegan Richa’s Indian kitchen

Ingredients:

  • 2 cups dried chickpeas, soaked overnight
  • 6 medium tomatoes, chopped roughly
  • 2″ long piece of ginger
  • 6-8 garlic cloves
  • 2 green chilies
  • 1 teaspoon lemon juice
  • 2 teaspoon oil or ghee
  • 1 medium onion, chopped finely
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chili powder
  • A good pinch of hing
  • 2 teaspoons Chana masala or Garam masala
  • Salt as needed
  • About 2 cups of water*
  • Coriander leaves and lemon juice for garnishing and serving

*You can use the water Chana was cooked in.

Method:

  1. Drain and Pressure cook the soaked Chana with enough water until it’s done. Let the pressure release naturally. Set aside.
  2. In a blender, combine tomatoes, ginger, garlic, chilies and 1/2 cup cooked (and cooled) chickpeas. Set aside.
  3. Heat oil or ghee in a pan. Add the chopped onions and cook till it turns pink. Add all the masala powders – cumin, turmeric, chili, garam (or Chana) masala, hing and salt. Mix well.
  4. Add the puréed tomato paste. Cover and cook for about 10 minutes, stirring in between to prevent tomatoes from sticking to the bottom of the pan. Add a little water in case that happens. Reduce the heat and cook for another 10 minutes until the mixture is dry and starts to leave the side of the pan.
  5. Add cooked chickpeas and about 2 to 2.5 cups of water. You can use the water in which Chana was cooked. Cover and cook for about 15 minutes, taste testing in between to adjust the seasoning. Take off the heat and serve garnished with coriander leaves, minced onion and lemon juice. This pairs very well with rotis and plain basmati rice.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.

Saag Paneer

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BM# 101: Week 3, Day 2
Theme : Creamy gravies

There was a time when paneer was a once in a while treat, we would order it when we go to restaurants or buy for a stores on special occasions. Now, it’s so common that the fridge is always stocked with a block or two of paneer. My go to recipe for preparing this is Paneer butter masala, but palak paneer is a close second. I also add it in Pulaos or mixed vegetable curries. Another way to use it is as a sandwich or dosa filling. And that makes me realize how many more recipes I need to add to the blog!!

Coming to the recipe here, this is Saag paneer, another dish that I make often. Traditionally saag is served plain, not with paneer in it. Saag means greens and can be made with any greens available. If I see fresh mustard leaves at the Indian store, I buy it along with some spinach and methi leaves to make this. I use Instant Pot for making this instead of the stovetop pressure cooker.

Read on for the recipe.

Recipe source : Veg Recipes of India

Ingredients:

  • 2 cups spinach leaves
  • 1 cup methi leaves
  • 1 bunch sarson ka saag
  • 1 big onion, roughly chopped
  • 3 medium tomatoes, roughly chopped
  • 2″ piece ginger
  • 6 garlic cloves
  • 4 green chilies
  • A pinch of hing
  • 2 cups water
  • 2 tablespoons corn flour (yellow maize flour)
  • Salt as needed
  • 200 gms paneer, cut into cubes
  • Ghee

Method:

  1. Wash the leaves well to remove any dirt. Roughly chop it. Add the spinach, methi, saag, chopped onion, chopped tomatoes, ginger, garlic, chilies, hing and water to the Instant Pot or a pressure cooker. Cook for about 8 minutes or 8 whistles. Let the pressure naturally release.
  2. Add maize flour/ corn flour to it. Take an immersion blender and purée everything. Else wait for the saag to cool a bit and blend in a mixie and add it back to the instant pot or cooker.
  3. Add salt and Let the saag cook for another 10-15 minutes, the more it cooks, the tastier it gets. Taste test and adjust the seasonings. Add the cubed paneer pieces towards the last five minutes. Take off the heat and serve with a dollop of ghee with rotis or parathas.

Check out the Blogging Marathon page for the recipe from other Blogging Marathoners.